Description
Savor the rich and aromatic flavors of Tomato-Braised Lamb Shanks, perfectly paired with creamy Parmesan polenta and fresh baby spinach.
Ingredients
Units
Scale
- 6 lamb shanks
- 2 onions, finely chopped
- 4 carrots, finely chopped
- 4 garlic cloves, finely sliced
- 2 tins chopped tomatoes
- 1 tin tomato puree
- 750ml / 3 cups lamb stock
- 3 tsp sugar
- 1/2 tsp dried mint
- Salt and pepper, to taste
- Oil, for browning
- Quick-cooking polenta
- Parmesan cheese, grated
- Butter
- Baby spinach
- Lemon juice
Instructions
- Preheat the oven to 200°C (390°F).
- In a large casserole pot or Dutch oven, heat a bit of oil over medium-high heat. Brown the lamb shanks on all sides, then remove them from the pot and set aside.
- In the same pot, add a bit more oil if necessary, and fry the onions and carrots until the onions are soft and translucent, about 8-10 minutes.
- Add the garlic and cook for another 2 minutes until fragrant.
- Stir in the chopped tomatoes, tomato puree, lamb stock, sugar, and dried mint. Season with salt and pepper to taste.
- Return the lamb shanks to the pot, ensuring they are submerged in the sauce. Bring to a simmer.
- Cover the pot with a lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until the lamb is tender and falling off the bone.
- While the lamb is cooking, prepare the polenta according to package instructions. Stir in grated Parmesan and butter, and season to taste.
- Dress the baby spinach with a squeeze of lemon juice.
- Serve the lamb shanks with the creamy polenta and dressed spinach on the side.
Notes
- For best results, use good quality lamb shanks.
- Quick-cooking polenta is recommended for ease and speed.
- The dish pairs well with a fresh salad to balance the richness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb shank with polenta
- Calories: 650
- Sugar: 10
- Sodium: 800
- Fat: 40
- Carbohydrates: 30
- Fiber: 5
- Protein: 45
- Cholesterol: 120